Title: Stuffed Artichokes - Carciofi Ripieni
Categories: Italian Vegetable
Yield: 1 Servings
| 4 | | Artichokes; large |
| 1 | | Lemon |
| 4 | | White bread; slices |
| 1/2 | c | Olive oil |
| 1/3 | c | Parsley; chopped |
| 3 | | Garlic cloves; chopped |
| | | Salt & pepper; to taste |
| | | Water |
| 4 | tb | Olive oil |
Cut off artichoke stems; slice and reserve. Remove and discard hard outer
leaves of artichokes. Cut sharp tips off remaining leaves with scissors.
Slice off about 1/2 inch from top end of each artichoke. Open artichokes
gently with your hands. Remove fuzzy chokes with a knife or melon-baller.
Wash artichokes under cold running water. Slice lemon in half and rub over
cut tops of artichokes. Set artichokes with cut part down on paper towels.
Remove crusts from bread. Chop bread into small pieces and place in a
medium bowl. Add 1/2 cup oil, parsley, garlic and salt and pepper. Mix
well. Arrange mixture between artichoke leaves and in centers. Place
artichokes and reserved stems in a large saucepan. Pour water about 1 inch
deep in pan. Add 3 to 4 tablespoons oil. Bring water to a boil. Reduce heat
to medium and cover pan. Cook artichokes 40 to 60 minutes, depending on
size. If water evaporates, add a little more. There should be 4 to 5
tablespoons of sauce left in pan. If too much liquid is left, uncover pan
and boil liquid down. Spoon sauce over artichokes and stems. Serve hot.
Makes 4 servings.